Ingredients
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2 Teaspoons MustardDijon
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1 Teaspoon PepperGround and black
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1/2 Teaspoon Salt
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2 Tablespoons OilCanola
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4 FishWhite fillets
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1 OnionCoarsely chopped
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4 Garlic ClovesRoughly chopped
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1 Piece Ginger root1 inch,fresh,peeled and chopped
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5 Cashew halves
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1 Tablespoon OilCanola
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2 Teaspoons PepperCayenne
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1/2 Teaspoon TurmericGround
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1 Teaspoon CuminGround
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1 Teaspoon CorianderGround
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1 Teaspoon Salt
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1 Teaspoon SugarWhite
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1/2 Cup TomatoesChopped
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1/4 Cup Vegetable broth
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1/4 Cup CilantroChopped
Directions
“A very spicy dish. This recipe is inspired by my mother’s Bengali fish recipe she used to make in India.”
Steps
1
Done
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Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes. |
2
Done
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Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste. |
3
Done
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Preheat an oven to 350 degrees F (175 degrees C). |
4
Done
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Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth. |
5
Done
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Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro. |
2 Comments Hide Comments
Oh my god, it looks so delicious yet light and healthy!
Going to try this tonight